Dinner Hummus with Spiced Chicken

Ingredients

For the Hummus:

2 (15.5-ounce) cans chickpeas, drained, ½ cup liquid reserved

⅓ cup tahini

1 large garlic clove, chopped

3 tablespoons fresh lemon juice

½ teaspoon ground cumin

Salt, to taste

2 tablespoons extra-virgin olive oil

For the Chicken and Cauliflower:

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons ground cumin

1 teaspoon smoked paprika

¾ teaspoon ground coriander

½ teaspoon ground cinnamon

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

½ small head cauliflower, cored and cut into small florets (about 2¼ cups)

⅓ cup water

¼ cup dried currants or raisins

For Garnish:

•Chopped fresh flat-leaf parsley

•Toasted pine nuts

•Za’atar (optional)

Directions

1. Prepare the Hummus:

• In a food processor, combine the chickpeas, tahini, garlic, lemon juice, cumin, and a pinch of salt.

• With the processor running, slowly add the reserved chickpea liquid until the hummus is smooth and creamy.

• Drizzle in the olive oil and blend until incorporated.

• Adjust seasoning to taste.

• Set aside.

2. Cook the Chicken:

• In a bowl, toss the chicken pieces with cumin, smoked paprika, coriander, cinnamon, salt, and pepper until evenly coated.

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

• Add the chicken in a single layer and cook without stirring for about 5 minutes until browned.

• Flip and cook for another 4 minutes until cooked through.

• Transfer the chicken to a plate and set aside.

3. Cook the Vegetables:

• In the same skillet, add the remaining 2 tablespoons of olive oil.

• Add the sliced onion and cook over medium heat, stirring occasionally, until softened, about 15 minutes.

• Add the cauliflower florets, water, and dried currants.

• Cover and cook, stirring occasionally, until the cauliflower is tender, about 10 minutes.

4. Combine and Serve:

• Return the cooked chicken to the skillet with the vegetables and stir to combine.

• Warm the hummus slightly in the microwave or on the stovetop.

• Spread a generous scoop of hummus onto each plate.

• Top with the chicken and cauliflower mixture.

• Garnish with chopped parsley, toasted pine nuts, and a sprinkle of za’atar if desired.

• Serve with warm pita or flatbread.